Step 1

Set a large skillet and a medium saucepot on the stovetop. Pour 3 cups of water in the pot. Turn both on high heat.

Step 2

Cut the ribeye steak into large ¾ -1 inch cubes. Cut out any large chunks of fat, but leave the marbled pieces intact. Salt and pepper the steak chunks liberally. Chop the scallions.

Step 3

Place the sesame oil in the hot skillet. Once the oil is hot, sear the steak pieces for 2-3 minutes, rotating every minute, until they are cooked to medium-rare. Remove from heat.

Step 4

Meanwhile, when the water starts boiling, open the noodle packages and drop the noodles into the boiling water. Stir and cook for 2-3 minutes, until almost cooked through. (It might seem like there’s not enough water, but just stir and flip the noodles until they loosen into the liquid.)

Step 5

Once the noodles are mostly soft, add all the seasoning packets. (If you are sensitive to sodium, use the full black bean seasoning packet and half of the spicy seafood packet.) Add in 1-2 teaspoons of Gochujang hot sauce. Stir and simmer another minute to thicken the sauce.

Step 6

Finally, mix the seared steak and the pan juices into the noodles. Stir to coat the beef in sauce. Top with fresh scallions and serve warm.